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Mornings are always a huge rush for me, so I’ve started making a big pan of this German “pancake” to make life simpler. Ok, actually…because it’s really one of those favourite recipes I can’t stay away from.

I found the recipe from Gwen at Gwen’s Nest and then we tweaked it to make it an even lower carb version. This is amazing served with a dollop of whipped cream and fresh berries, or with a light syrup. Just be careful if you want to use an additional sweetener for a topping, as it can take a healthy sugar-free breakfast into a giant sugarload!

Honestly, it is delicious just as is. You can also take a handful of mixed berries, a couple tablespoons of water, and stevia and then heat to make a berry sauce! This serves 6, or a whole week of breakfasts for one! Mmmm…

Low Carb German Pancake

*You can use just xylitol or erythritol (1/2 cup), but I like having a half and half mix. If it’s not sweet enough for you, you can use a little liquid stevia to sweeten.

**Just blend a little over a 1/2 cup of oats into a flour in a blender to make an easy oat flour. I’ve also made this recipe using completely oat fibre and skipping the oat flour, this lowers the carb count even more. I love this oat flour from NuNaturals.

Preheat oven to 375. Place 9×13 casserole dish into oven as it preheats, and add butter (half of a stick) to the pan and let it melt in the stove.

In a bowl, combine remaining ingredients, and whisk together until mixed well.

Pour batter into hot casserole dish, and swirl with melted butter to blend it in briefly. Bake for 30 minutes.